From New Vegetarian Cooking, by Rose Elliot
2 onions, minced
2 TB olive oil
2 tsp cumin
2 tsp coriander seeds, lightly crushed
4 garlic cloves, chopped
2 eggplant, cut into chunks
1 pepper, hot or sweet
saffron, if desired
1 tsp salt
4 c. canned chickpeas
½ c. basmati rice
½ c. large green olives
1 c. or more celery, chopped
1 thin-skinned lemon, sliced
2 ½ c. broth
celery greens or cilantro, roughly chopped
1. Saute the onions in the oil for 5 minutes. Stir in the cumin and coriander, garlic, eggplant, celery, pepper, saffron, and salt, and leave to cook for a couple of minutes while you drain the chickpeas into a sieve and rinse under cold running water (to remove excess salt)
2. Add the chickpeas to the skillet along with the rice, olives, and lemon slices, then pour the broth into the mixture. Bring to a boil, cover, and cook gently for 20 minutes. Fork the chopped celery tops or cilantro through the mixture and serve.
Serves 4
Fox & Fawn Farm 